Could certain fatty acids reduce the risk of Lou Gehrig's disease?

July 15, 2014 7:16 AM

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Tuesday 15 July 2014 - 12am PST

A new study from researchers at the Harvard School of Public Health in Boston, MA, and published in JAMA Neurology has suggested that eating foods high in omega-3 polyunsaturated fatty acids may reduce the risk of developing amyotrophic lateral sclerosis, the fatal neurogenerative condition that is ...